Spicy Squash and Apple Soup

This is the Spicy Squash and Apple Soup recipe.

  • Cooking: 20 min - 25 min
Yields 8 servings
spicy squash and apple soup

Ingredients

  • 3 lb (1.5 Kg) acorn or butternut squash
  • 1 tbsp (15 mL) butter
  • 1 large onion chopped
  • 1 jalapeno pepper seeded and chopped
  • 1 large garlic clove minced
  • 2 tsp (10 mL) ground cumin
  • 1/4 tsp (1 mL) ground nutmeg
  • 2 apples peeled, cored and chopped
  • 2 carrots sliced
  • 3-4 cups (750 mL to 1 L) chicken stock
  • 1 cup (250 mL) 35 % cream
  • 1/3 cup (80 mL) chopped fresh coriander or parsley
  • 1 tsp (5 mL) salt
  • Pepper to taste

Preparation

Peel squash; cut in half and discard seeds. Cut into 1-inch (2.5 cm) chunks. This should yield about 6 cups (1.5 L). Melt butter in a large saucepan over medium heat. Add onion, jalapeno, garlic, cumin and nutmeg; cook a 4, 5 min until onion is soft.

Add apples, carrots, squash and 3 cups (750 mL) chicken stock; bring to a boil. Reduce heat, cover and simmer about 20 min or until vegetables are tender.

Purée in a food processor until smooth. Return to saucepan, stir in cream, coriander, salt and pepper. Thin with remaining chicken stock as necessary.

Drizzle with cream and garnish with fresh coriander.

Tips

Substitute 1/4 to 1/2 tsp (1 to 2 mL) cayenne pepper for jalapeno in this hearty fall soup.

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Nutrition

Nutritional Information

per serving
Energy: 187 Calories
Protein: 3 g
Carbohydrate: 23 g
Fat: 11 g
Fibre: 3 g
Sodium: 671 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 7 % / 79 mg
Vitamin A: 51 % / 509 mcg
Magnesium: 20 % / 49 mg
Vitamin B6: 16 % / 0.3 mg
Thiamin: 14 % / 0.2 mg